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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Bifes de Vitela com Molho de Amendoim (Veal Steaks with Peanut Sauce)      Origin: Mozambique	Blank Desne (White Desire)      Origin: England	Bombay Mix      Origin: India
Bilberry and Cowberry Pie      Origin: British	Blank dessore (White Desire)      Origin: England	Bombay Potatoes      Origin: India
Bingsu (Korean Shaved Ice)      Origin: Korea	Blank Dessorre      Origin: England	Bonava (Mauritanian Lamb Stew)      Origin: Mauritania
Binyewa (Ugandan Peanut Soup)      Origin: Uganda	Blank Maunger      Origin: England	Bonbons de Coco (Coconut Candies)      Origin: Mauritius
Binyewa (Ugandan Groundnut Sauce)      Origin: Uganda	Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb)      Origin: Cote dIvoire	Bonfire Ginger Cake      Origin: British
Binyewa (Ugadan Peanut Soup)      Origin: Uganda	Blaunche Powder (Blanche Powder)      Origin: England	Bonfire Night Curry Soup      Origin: Britain
BIR Chicken Chettinad      Origin: Britain	Blitz Kuchen (Lightning Cake)      Origin: Germany	Bonnie Prince Pudding      Origin: Scotland
BIR Kashmiri Curry      Origin: Britain	Blitzkuchen mit Obst (Lightning Cake with Fruit)      Origin: Germany	Boo Sauce (Ugandan Cowpea Leaves with Peanut Butter)      Origin: Uganda
BIR Lamb Chettinad      Origin: Britain	Bloms (Blom Meatballs)      Origin: France	Boo with Okra      Origin: Uganda
Bis Riha (Maldives Egg Curry)      Origin: Maldives	Blue Sonic Curry      Origin: Japan	Boondi Laddu      Origin: India
Biscocho de Nueces y Manzana (Apple and Walnut Loaf)      Origin: Ecuador	Blueberry Laddoo      Origin: Fusion	Boorrma (String Pastry Rolls)      Origin: Lebanon
Biscotti Mandorle e Pistacchio (Pistachio and Almond Biscuits)      Origin: Italy	Bo Kho (Spicy Beef Stew)      Origin: Vietnam	Borders Tart      Origin: Scotland
Bisgedi Ceirch (Oat Biscuits)      Origin: Welsh	Boatman's Curry      Origin: India	Borokhé      Origin: Mali
Bisgedi Gele (Gele Biscuits)      Origin: Welsh	Bobó Frito (Sao Tomean Chicken Croquettes)      Origin: Sao Tome	Bosnian Baklava      Origin: Bosnia
Bisgedi Nadolig (Christmas Biscuits)      Origin: Welsh	Bobófrito (Fried Bananas)      Origin: Sao Tome	Botellum (Small Black Puddings)      Origin: Roman
Bisort Bolognese      Origin: Fusion	Bobor Taro (Taro Root Pudding)      Origin: Cambodia	Botokin (Togolese Doughnuts)      Origin: Togo
Bizar Spice Blend      Origin: Qatar	Boeuf aux Chocolat Gabonnaise (Beef with Gabon Chocolate)      Origin: Gabon	Botswanan Chicken Groundnut Stew      Origin: Botswana
Bizcocho de almendras (Almond Cake)      Origin: Spain	Boeuf et Feuilles de Manioc (Beef and Cassava Greens in Peanut Sauce)      Origin: Gabon	Bottle Masala      Origin: India
Bizcocho de chufa (Tigernut Cake)      Origin: Spain	Boharat      Origin: Middle East	Bottle Masala Meatball Curry      Origin: India
Black Bean Sauce      Origin: China	Boiled Peanut Chaat      Origin: India	Bottom Belleh (Sierra Leonean Deep Fried Fish Pasties)      Origin: Sierra Leone
Black Bun      Origin: Scotland	Boiled Sea Kale Flowers      Origin: Britain	Boudin de Pescado (Fish Pudding)      Origin: Spain
Black Cake      Origin: Jamaica	Bojo (Suriname Cassava and Coconut Cake)      Origin: Suriname	Bougna      Origin: New Caledonia
Black Forest Cheesecake Delight      Origin: American	Boletes in Cream Sauce      Origin: American	Bougna      Origin: Wallis Futuna
Black Forest Microwave Pudding      Origin: Britain	Bolinhos de Mancarra com Peixe (Fish Peanut Balls)      Origin: Guinea-Bissau	Bouillie de Mil (Millet Porridge)      Origin: Togo
Black Mustard Leaves, Tricorn Leek and Millet      Origin: Fusion	Bolinhos de Najita (Najita Balls)      Origin: Mozambique	Boules de Bananes (Banana Fritters)      Origin: Guinea
Black Velvet Baby Cakes      Origin: Ireland	Bolinhos de Peixe com Mancarra (Fish Fritters with Peanuts)      Origin: Guinea-Bissau	Boulettes de viande à l'indienne (Indian-style Meatballs)      Origin: France
Blackberry and Almond Cake      Origin: Britain	Bolitas de Pecana (Pecan Balls)      Origin: Peru	Boulgour aux Fruits Secs (Bulgur Wheat with Dried Fruit)      Origin: Mauritania
Blackberry and Almond Snacking Cake      Origin: Britain	Bolo de Chocolate com Frutas (Chocolate Cake with Fruit)      Origin: Brazil	Bourbon Pumpkin Cheesecake      Origin: America
Blackberry Batter      Origin: Britain	Bolo de Laranje e Amêndoa (Orange and Almond Cake)      Origin: Mozambique	Bourkakia me Tiri (Cheese Rolls)      Origin: Greece
Blackberry Bavarois      Origin: Britain	Bolo de Mel      Origin: Portugal	Boxemännercher (Gingerbread Men)      Origin: Luxembourg
Blackberry Fool with Hazelnut Biscuits      Origin: Britain	Bolo di Dadel (Date Cake)      Origin: Curacao	Braaied Giant Wild Prawns with Peanuts and Coconut      Origin: South Africa
Blackcurrant Syrup      Origin: Britain	Bolo Polana (Cashew Nut Cake)      Origin: Aruba	Brambrack      Origin: Ireland
Blan Manje      Origin: Haiti	Bombay Aloo (Bombay Potatoes)      Origin: Britain
Blancs de Poulet au Gingembre et à la Cardamome (Chicken Breasts with Ginger and Cardamom)      Origin: Madagascar	Bombay Egg and Potato Curry      Origin: Anglo-Indian

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