Most seeds come from fruit that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pistachios, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source.

Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. True nuts include, for example, chestnut, hazelnut and filbert. Culinarily, the term 'nut' is used much more widely, and includes examples of drupes (such as pecans and almonds) or seeds (such as pine nuts and peanuts).

Also widely known as nuts are dry drupes, which include pecans, almonds, macadamia (Macadamia integrifolia), candlenut (Aleurites moluccanus) and the water caltrop (Trapa bicornis). A drupe is an indehiscent fruit that has an outer fleshy part consisting of the exocarp, or skin, and mesocarp, or flesh, which surround a single pit or stone, the endocarp with a seed (kernel) inside. In a dry drupe, the outer parts dry up and the remaining husk is part of the ovary wall or pericarp, and the hard inner wall surrounding the seed represents the inner part of the pericarp.

Walnuts and hickories (Juglandaceae) have fruit that are difficult to classify. They are considered to be nuts under some definitions but are also referred to as drupaceous nuts.

In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.

The sweet potato arrived in Europe with the Columbian exchange. It is recorded, for example, in Elinor Fettiplace's Receipt Book, compiled in England in 1604.

Nuts are eaten by humans and wildlife. Because nuts generally have a high oil content, they are a significant energy source. Many seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, ground to make nut butters, or pressed for oil that is used in cooking and cosmetics.

Nuts used for food are a common source of food allergens. Reactions can range from mild symptoms to severe ones, a condition known as anaphylaxis, which can be life-threatening. The reaction is due to the release of histamine by the body in response to an allergen in the nuts, causing skin and other possible reactions. Many experts suggest that a person with an allergy to peanuts should avoid eating tree nuts, and vice versa.

The nuts linked to from this page are: acorn; almond; beech nuts; betel nut; brazil nut; bush mango; filbert; ginkgo nut; kola nut; candlenut; cashew; chestnut; coconut; hazelnut; macadamia; ogbono; palm nut; peanut; pecan; pine nut; pistachio; walnut.

The alphabetical list of all the nut-based recipes on this site follows, (limited to 100 recipes per page). There are 4553 recipes in total:

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Purée of Carrots      Origin: British	Queijada de Coco (Baked Coconut Custard)      Origin: Cape Verde	Rasmalai      Origin: India
Purée of Celery      Origin: British	Queijadinhas Crioulas (Creole Cheesecakes)      Origin: Cape Verde	Raspberry and White Chocolate Tray Bake      Origin: Britain
Purée of Chestnuts      Origin: British	Queki Biscuits      Origin: Panama	Raspberry Jam Shortbreads      Origin: Britain
Purée of Game      Origin: British	Quemadmodum Sinapis Facias (How to Make Mustard)      Origin: Roman	Raspberry Smoothie      Origin: American
Purée of Potatoes      Origin: British	Quenelle Forcemeat of Veal      Origin: British	Ratafia Biscuits      Origin: Scotland
Purée of Poultry      Origin: British	Quenelle Forcemeat of Whitings      Origin: British	Ravigotte Sauce      Origin: British
Purée of Sorrel      Origin: British	Quenelles      Origin: British	Raviolis Soup      Origin: British
Purée of Turnips      Origin: British	Quenelles for Turtle Soup      Origin: British	Ravitoto sy Voanjo (Cassava Leaves with Peanuts)      Origin: Madagascar
Pure Chocolate Smoothie      Origin: American	Queque de Zanahoria (Chilean Carrot Cake)      Origin: Chile	Raw Peanut Rougail      Origin: Madagascar
Puri (Indian Balloon Bread)      Origin: India	Quiche au thon et légumes (Tuna and Vegetable Quiche)      Origin: Saint Pierre	Raw Seaweed Salad      Origin: Fusion
Putóg bhán (Irish White Pudding)      Origin: Ireland	Quiche Dent-de-Lion (Swiss Dandelion Quiche)      Origin: Switzerland	Reading Sauce      Origin: British
Pwdin Bara (Bread Pudding)      Origin: Welsh	Quick-as-a-Bunny Easter Egg Nests      Origin: American	Red Chicken Mole      Origin: Mexico
Pwdin Bara Marmalêd (Marmalade Bread and Butter Pudding)      Origin: Welsh	Quin's Sauce      Origin: British	Red Clover and Almond Biscuits      Origin: Britain
Pwdin Bara Menyn (Bread and Butter Pudding)      Origin: Welsh	Quin's Sauce      Origin: British	Red Curry Cambogee with Meat      Origin: Cambodia
Pwdin Berw Bara Lawr (Laverbread Suet Pudding)      Origin: Welsh	Quince and Chestnut Crumble Cake      Origin: Britain	Red Curry Dipping Sauce      Origin: Thailand
Pwdin Bricyll Siocled (Chocolate Apricot Pudding)      Origin: Welsh	Quizaca (Cassava Leaf Stew)      Origin: Angola	Red Curry Risotto with Prawns      Origin: Fusion
Pwdin Bricyll Siocled (Chocolate Rhubarb Pudding)      Origin: Welsh	Qumbe (Coconut Squares)      Origin: Somalia	Red Mullets in Papers      Origin: British
Pwdin Briwfwyd (Mincemeat Pudding)      Origin: Welsh	Quzi (Iraqi Lamb over Rice)      Origin: Iraq	Red Mullets with Fine Herbs      Origin: British
Pwdin Eirin Mair Siocled (Chocolate Gooseberry Pudding)      Origin: Welsh	Rüeblitorte (Swiss Carrot Cake)      Origin: Switzerland	Red snapper with Coconut Curry Sauce      Origin: Kiribati
Pwdin Eirin Melyn Siocled (Chocolate Greengage Pudding)      Origin: Welsh	Rad Na Moo (Pork with Noodles in Gravy)      Origin: Thailand	Red-red with Spiced Plantains      Origin: Ghana
Pwdin Ffrwythau'r Berllan (Orchard Fruit Pudding)      Origin: Welsh	Ragi Rava Ladoo      Origin: India	Redbush Stewed Beef and Potatoes      Origin: South Africa
Pwdin Reis Mam (Mum's Rice Pudding)      Origin: Welsh	Ragoût aux épinards (Spinach Stew)      Origin: Central African Republic	Redcurrant Cobbler      Origin: America
Pwdin Rhiwbob ac Afal Siocled      Origin: Welsh	Ragoût de Chévre au Riz (Goat Stew with Rice)      Origin: DR-Congo	Redcurrant Muffins      Origin: Britain
Pyi-gi Nga Kazun Ywet (Squid and Dandelions)      Origin: Myanmar	Ragu alla Bolognese (Traditional Bolognese Sauce)      Origin: Italy	Reform Cake with Almonds      Origin: Serbia
Pynnonade (A Dish of Pine Nuts)      Origin: England	Rahat Lokum      Origin: Bosnia	Relajo (Salvadorean Red Chilli Sauce)      Origin: El Salvador
Qabooli Rice      Origin: Oman	Raj Beef Curry      Origin: Anglo-Indian	Rendang Curry Paste      Origin: Fusion
Qatar Baharat Spice Blend      Origin: Qatar	Rangeenak (Persian Date Dessert)      Origin: Iran	Rendang Daging (Malaysian Beef Rendang)      Origin: Malaysia
Qatari Sago Pudding      Origin: Qatar	Rapa Nui Dumplings      Origin: Easter Island	Rendang Fish Curry      Origin: Fusion
Quaking Pudding      Origin: Britain	Rapeseed and Peanut Butter Cupcakes      Origin: British	Resalsike (Royal Fruit Stew)      Origin: England
Quamar-el-Deen Dessert (Dried Apricot Leather Dessert)      Origin: Bahrain	Raro Tarati Salad      Origin: Cook Islands	Resmolle      Origin: England
Quarktorte mit Agar-agar (No-bake Quark Cheesecake with Agar-agar)      Origin: Switzerland	Ras el hanout      Origin: North Africa	Restaurant-style Butter Chicken      Origin: India
Quatre Epices      Origin: France	Ras Malai      Origin: India	Restaurant-style Monkfish Curry      Origin: Britain
Qubbajt (Maltese Nougat)      Origin: Malta	Rasabali      Origin: India
Queen of Oude Sauce      Origin: Britain	Rasam      Origin: Southern India

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