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 3912 recipes in total:

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Thai-style Curry Powder      Origin: Thailand	Tikvenik (Pumpkin-filled Filo Pastry)      Origin: Bulgaria	Tomato and Peanut Relish      Origin: Zambia
Thai-style Nettle and Oyster Mushroom Curry      Origin: Britain	Tilapia au Four (Baked Tilapia)      Origin: Chad	Tombrown      Origin: Cameroon
Thai-style Pollack Curry      Origin: Fusion	Timbales Milanaise (Milanese Timbales)      Origin: Britain	Tongabezi Chicken Curry      Origin: Zambia
Thai-style Red Curry of Beef, Bamboo and Apple      Origin: Asian Fusion	Tipsy Laird      Origin: Scotland	Tongan Taro Fritters      Origin: Tonga
Thai-style Red Rock Salmon Curry      Origin: Britain	Tiramisù #2      Origin: Italy	Topfenkuchen (Pot Cakes)      Origin: Germany
Thai-style Red Seafood Curry      Origin: Fusion	Tirk doung (Tom Yam Goong 1)      Origin: Cambodia	Torta di Castagne e Choccolato (Chocolate and Chestnut Torte)      Origin: Italy
Thai-style Turkey Leftovers Curry      Origin: Fusion	Tirk Trey Chu P'em (Sweet Fish Sauce)      Origin: Cambodia	Torta Galesa (Teisen Gymreig)      Origin: Welsh
The Author's Christmas Pudding      Origin: Britain	To bake an Olyve-Pye      Origin: Britain	Torta Navideña (Christmas Cake)      Origin: Ecuador
The Printer's Pudding      Origin: Britain	To Fricasey White Meat      Origin: Britain	Torta Negra Galesa (Welsh Black Cake)      Origin: Welsh (Patagonia)
The Publisher's Pudding      Origin: Britain	To make a boiled rice pudding      Origin: Britain	Torta Plava zaguna (Blue Lagoon Cake)      Origin: Slovenia
The Ultimate Chilli Con Carne      Origin: Fusion	To make a florentine of veal      Origin: Britain	Tortas de Aceite (Sesame Seed and Aniseed Biscuits)      Origin: Spain
The Ultimate Roast Turkey      Origin: Britain	To Make a Marchpane      Origin: Britain	Tortellini di Natale (Christmas Tortellini)      Origin: Italy
Thengai Chammanthi (Kerala Coconut Chammanthi)      Origin: India	To make a quaking pudding      Origin: Britain	Torth Fraith (Mottled Bread)      Origin: Welsh
Thiéré Bassi (Millet Couscous Stew)      Origin: Senegal	To make almond cheesecakes      Origin: Britain	Torth Frith Llandudno (Llandudno Fruit Cake)      Origin: Welsh
Thiéré bassy      Origin: Senegal	To make an excellent aromaticall Hyppocras      Origin: Britain	Tortilla de Calabaza (Egusi Seed Omelette)      Origin: Equatorial Guinea
Thiacry      Origin: Senegal	To Make Cheeſe-cakes      Origin: England	Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef)      Origin: Madagascar
Thiakry      Origin: Guinea	To make cheesecakes      Origin: Britain	Tottenham Cake      Origin: England
Thiéré ak Mboum (Couscous with Moringa Sauce)      Origin: Senegal	To make drie Gingerbread      Origin: Britain	Tourment d'Amour (Love's Torment)      Origin: Guadeloupe
Thoran      Origin: India	To make jumballs      Origin: Britain	Tourment d'Amour (Love's Torment)      Origin: Saint Barthelemy
Three-cornered Leek Pesto      Origin: Britain	To make mackeroons      Origin: Britain	Tourta de Blea (Chard Pie)      Origin: Monaco
Three-cornered Leek Pesto      Origin: Britain	To make mince pies the best way      Origin: Britain	Tourtes parmeriennes (Parmesan Pies)      Origin: France
Three-cornered Leek Quiche      Origin: Britain	To make Pancakes.      Origin: England	Towcester Cheesecakes      Origin: England
Thukaree Riha (Maldives Vegetable Curry)      Origin: Maldives	To Make White Fricasey      Origin: Britain	Towering Praline Carrot Cake      Origin: American
Thyme-scented Lamb with Almond Skordalia      Origin: Australia	To Sowce a Pigge (Collar of Brawn)      Origin: England	Traditional Black Bun      Origin: Scotland
Tiepbouyape      Origin: Senegal	Toasted Oat and Raisin Biscuits      Origin: Britain	Traditional Brandy Butter Sauce      Origin: Britain
Tiga Dégué (Beef in Peanut Sauce)      Origin: Mali	Tobago Curry Conch with Dumplings      Origin: Trinidad	Traditional Bread and Butter Pudding      Origin: Britain
Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce)      Origin: Mali	Tobago Curry Crab and Dumplings      Origin: India	Traditional Historic Bobotie      Origin: South Africa
Tigadeguena (Chicken in Peanut Sauce)      Origin: Mali	Toffee Apple Cupcakes      Origin: British	Traditional Jerk Pork      Origin: Jamaica
Tiger Nut Flour      Origin: African Fusion	Toffee Apple Slices      Origin: China	Traditional Mattar Keema Curry      Origin: India
Tiger Nut Snacks      Origin: Nigeria	Tofu Katsu Curry      Origin: Fusion	Traditional Mincemeat      Origin: Britain
Tiger-Nut Juice      Origin: Ghana	Tofu Laver and Leek Croquettes      Origin: Ireland	Traditional Thai Jungle Curry      Origin: Thailand
Tiguadege Na      Origin: Mali	Tom Brown      Origin: Nigeria	Tranches d'arbre à pain frites (Fried Breadfruit Slices)      Origin: Wallis Futuna
Tikka Masala      Origin: India	Tom Brown Porridge      Origin: Ghana
Tikka Masala Curry Powder      Origin: India	Tomato and Almond Soup      Origin: British

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