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 3652 recipes in total:

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Udang Masak Lemak Nenas (Pineapple Prawn Curry)      Origin: Malaysia	Vegetable Pilau      Origin: India	Walnut and Fig Cake      Origin: Britain
Ukaeb (Minced Crab with Coconut Cream)      Origin: Palau	Vegetable Potjie      Origin: Botswana	Walnut Atayef (Walnut Pancakes)      Origin: Lebanon
Ukkarai      Origin: India	Vegetable Seekh Kebab      Origin: India	Walnut Catsup      Origin: British
Uli Petataws (Sweet Potato Fritters)      Origin: Indonesia	Vegetarian Chow Mein      Origin: Fusion	Walnut Clusters      Origin: Britain
Ulkoy (Palauan Shrimp Patties)      Origin: Palau	Vegetarian Haggis      Origin: Scotland	Walnut Ketchup I      Origin: Britain
Ulkoy (Filipino Shrimp Patties)      Origin: Philippines	Vegetarian Pot Roast      Origin: Britain	Walnut Nougat      Origin: Britain
Um Ali (Puff Pastry Milk Pudding)      Origin: Kuwait	Veihalo Tonga (Green Coconut Porridge)      Origin: Tonga	Walnut Praline Ice Cream      Origin: British
Umm Ali (Puff Pastry Milk Pudding)      Origin: Qatar	Venezuelan Chocolate Marquesa      Origin: Venezuela	Walnut Shortbread      Origin: Britain
Unakkameen Thenga Chammanthy (Dry Fish Chutney)      Origin: India	Venison and Dark Chocolate Chili      Origin: Fusion	Walnut Tart      Origin: England
Untú de Peixe (Deep-fried Fish Balls)      Origin: Guinea-Bissau	Venison Liver Pâté      Origin: Britain	Warm Chocolate Pie      Origin: Anguilla
Urap (Steamed Vegetables with Coconut)      Origin: Brunei	Venison Rissole      Origin: Britain	Wassail      Origin: Britain
Urap Sayur (Blanched Vegetable Salad with Spiced Coconut Topping)      Origin: Indonesia	Ventrem Plenum (Stuffed Pig's Stomach)      Origin: Roman	Water Chestnut Cake      Origin: China
Urnebes Salad      Origin: North Macedonia	Verdolagas (Mexican Common Purslane)      Origin: Mexico	Watercress and Cobnut Soup      Origin: Britain
Urunda (Sweet Coconut Balls)      Origin: Sri Lanka	Vermont Maple Spice Cupcakes      Origin: American	Watermelon Otai      Origin: Fiji
Ut Uncia Laseris Toto Tempore Utaris (How you Can Always Have Laser for Use)      Origin: Roman	Vermouth di Torino (Turin Vermouth)      Origin: Italy	Watermelon Otai      Origin: Samoa
Uter (Sweet Taro and Coconut Balls)      Origin: Federated States Micronesia	Vert desire      Origin: England	Watermelon Otai      Origin: Tonga
Uzum Receli (Grape Jam)      Origin: Turkey	Verulam-style Curried Jackfruit      Origin: South Africa	Watermelon Otai      Origin: Hawaii
V'sachy (Pumpkin Leaf Stew)      Origin: Zambia	Victorian Chicken Korma      Origin: Anglo-Indian	Watermelon Otai      Origin: New Zealand
Végétarien Kansiyé (Vegetarian Kansiyé)      Origin: Guinea	Victorian Chicken Malay Dopiaza      Origin: Anglo-Indian	Wattakka Soup (Pumpkin Soup)      Origin: Sri Lanka
Vínarterta (Icelandic Layer Cake)      Origin: Iceland	Victorian Dundee Cake      Origin: England	West African Couscous      Origin: West Africa
Vadouvan Chicken Curry      Origin: France	Victorian Fish Molee      Origin: Anglo-Indian	West African Curry Powder      Origin: West Africa
Vadouvan Curry Powder      Origin: France	Victorian Plum Pudding      Origin: Britain	West African Fish Rub      Origin: West Africa
Vaihalo Tokelau (Green Coconut Porridge)      Origin: Tokelau	Vincentian and Grenadinian Paime      Origin: Saint Vincent	West African Meat Kebabs      Origin: West Africa
Vakalolo      Origin: Fiji	Vindaloush with Fungee      Origin: Caribbean	West Indian Cake      Origin: British
Valentine Flower Salad with Champagne Vinaigrette      Origin: Britain	Virgin Eggnog      Origin: Britain	West Sumatran Fish Curry      Origin: Sumatra
Valentine's Day Chocolate Cheesecake      Origin: American	Virgin Islands Coconut Tart      Origin: US Virgin Islands	Wethani Kyet (Dry Burmese Pork Curry)      Origin: Myanmar
Varo      Origin: India	Vitumba (Rice Cupcakes)      Origin: Tanzania	Wethani Kyet II (Dry Burmese Pork Curry II)      Origin: Myanmar
Varutharacha Kozhi Curry (Varutharacha Chicken Curry)      Origin: India	Vulvulae Isiciatae (Forcemeat for Sow's Womb)      Origin: Roman	Whim-Wham      Origin: Scotland
Vary sy laoka malagasy (Malagasy Prawn Curry with Vanilla Rice)      Origin: Madagascar	Vyannd Cypre of Samon (A Cypriot Dish of Salmon)      Origin: England	Whipod Cwrens (Currant White Pot)      Origin: Welsh
Vasilopita (New Year Cake)      Origin: Cyprus	Vyolette (Violet Pudding)      Origin: England	White Béchamel Sauce      Origin: Britain
Vegan Aubergine Dhansak      Origin: India	Waldorf Hotel's Waldorf Salad      Origin: American	White Bakewell Fudge      Origin: British
Vegan Burritos      Origin: American	Wali wa Nazi (East African Coconut Rice)      Origin: East Africa	White Caper Sauce      Origin: British
Vegan Gluten-free Christmas Cake      Origin: Britain	Walnut and Chocolate Chip Cookies      Origin: British
Vegeta Seasoning Substitute      Origin: North Macedonia	Walnut and Coffee Fudge      Origin: Britain

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