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 4134 recipes in total:

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Thai Peanut Sauce      Origin: Fusion	Tigadeguena (Chicken in Peanut Sauce)      Origin: Mali	Toasted Oat and Raisin Biscuits      Origin: Britain
Thai Red Curry Duck      Origin: Thailand	Tigadèguèna II (Chicken and Vegetable Peanut Stew)      Origin: Mali	Tobago Curry Conch with Dumplings      Origin: Trinidad
Thai Red Jackfruit Curry      Origin: Fusion	Tiger Nut Flour      Origin: African Fusion	Tobago Curry Crab and Dumplings      Origin: India
Thai Yellow Curry Paste      Origin: Thailand	Tiger Nut Snacks      Origin: Nigeria	Toffee Apple Cupcakes      Origin: British
Thai-style Chicken Skewers      Origin: Fusion	Tiger-Nut Juice      Origin: Ghana	Toffee Apple Slices      Origin: China
Thai-style Curry Powder      Origin: Thailand	Tiguadege Na      Origin: Mali	Tofu Katsu Curry      Origin: Fusion
Thai-style Nettle and Oyster Mushroom Curry      Origin: Britain	Tikka Masala      Origin: India	Tofu Laver and Leek Croquettes      Origin: Ireland
Thai-style Pollack Curry      Origin: Fusion	Tikka Masala Curry Powder      Origin: India	Tom Brown      Origin: Nigeria
Thai-style Red Curry of Beef, Bamboo and Apple      Origin: Asian Fusion	Tikvenik (Pumpkin-filled Filo Pastry)      Origin: Bulgaria	Tom Brown Porridge      Origin: Ghana
Thai-style Red Rock Salmon Curry      Origin: Britain	Tilapia au Four (Baked Tilapia)      Origin: Chad	Tomato and Almond Soup      Origin: British
Thai-style Red Seafood Curry      Origin: Fusion	Timbales Milanaise (Milanese Timbales)      Origin: Britain	Tomato and Peanut Relish      Origin: Zambia
Thai-style Turkey Leftovers Curry      Origin: Fusion	Tiopu Kuru (Breadfruit Stew)      Origin: Cook Islands	Tombrown      Origin: Cameroon
The Author's Christmas Pudding      Origin: Britain	Tipsy Laird      Origin: Scotland	Tongabezi Chicken Curry      Origin: Zambia
The Printer's Pudding      Origin: Britain	Tiramisù #2      Origin: Italy	Tongan Taro Fritters      Origin: Tonga
The Publisher's Pudding      Origin: Britain	Tirk doung (Tom Yam Goong 1)      Origin: Cambodia	Topfenkuchen (Pot Cakes)      Origin: Germany
The Ultimate Chilli Con Carne      Origin: Fusion	Tirk Trey Chu P'em (Sweet Fish Sauce)      Origin: Cambodia	Topoi      Origin: Rotuma
The Ultimate Roast Turkey      Origin: Britain	To bake an Olyve-Pye      Origin: Britain	Torrejas Salvadoreñas      Origin: El Salvador
Thengai Chammanthi (Kerala Coconut Chammanthi)      Origin: India	To Fricasey White Meat      Origin: Britain	Torta alle Noci (Italian Walnut Cake)      Origin: Italy
Thiébouyapp      Origin: Senegal	To make a boiled rice pudding      Origin: Britain	Torta di Castagne e Choccolato (Chocolate and Chestnut Torte)      Origin: Italy
Thiéré Bassi (Millet Couscous Stew)      Origin: Senegal	To make a florentine of veal      Origin: Britain	Torta Galesa (Teisen Gymreig)      Origin: Welsh
Thiéré bassy      Origin: Senegal	To Make a Marchpane      Origin: Britain	Torta Navideña (Christmas Cake)      Origin: Ecuador
Thiacry      Origin: Senegal	To make a quaking pudding      Origin: Britain	Torta Negra Galesa (Welsh Black Cake)      Origin: Welsh (Patagonia)
Thiakry      Origin: Guinea	To make almond cheesecakes      Origin: Britain	Torta Plava zaguna (Blue Lagoon Cake)      Origin: Slovenia
Thiéré ak Mboum (Couscous with Moringa Sauce)      Origin: Senegal	To make an excellent aromaticall Hyppocras      Origin: Britain	Tortas de Aceite (Sesame Seed and Aniseed Biscuits)      Origin: Spain
Thiove      Origin: Mozambique	To Make Cheeſe-cakes      Origin: England	Tortellini di Natale (Christmas Tortellini)      Origin: Italy
Thoran      Origin: India	To make cheesecakes      Origin: Britain	Torth Fraith (Mottled Bread)      Origin: Welsh
Three-cornered Leek Pesto      Origin: Britain	To make drie Gingerbread      Origin: Britain	Torth Frith Llandudno (Llandudno Fruit Cake)      Origin: Welsh
Three-cornered Leek Pesto      Origin: Britain	To make jumballs      Origin: Britain	Tortilla de Calabaza (Egusi Seed Omelette)      Origin: Equatorial Guinea
Three-cornered Leek Quiche      Origin: Britain	To make mackeroons      Origin: Britain	Tortillas de Platanos (Plantain Tortillas)      Origin: Costa Rica
Thukaree Riha (Maldives Vegetable Curry)      Origin: Maldives	To make mince pies the best way      Origin: Britain	Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef)      Origin: Madagascar
Thyme-scented Lamb with Almond Skordalia      Origin: Australia	To make Pancakes.      Origin: England	Tottenham Cake      Origin: England
Tiepbouyape      Origin: Senegal	To Make White Fricasey      Origin: Britain	Tourment d'Amour (Love's Torment)      Origin: Guadeloupe
Tiga Dégué (Beef in Peanut Sauce)      Origin: Mali	To Sowce a Pigge (Collar of Brawn)      Origin: England
Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce)      Origin: Mali	Toasted Almond Ice Cream      Origin: British

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