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 2850 recipes in total:

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Connates      Origin: England	Crème de Corossol Glacée (Soursop Cream Ice Cream)      Origin: Senegal	Crocodile Curry      Origin: Zambia
Contrichop      Origin: Equatorial Guinea	Crêpes aux myrtilles (Bilberry Crêpes)      Origin: France	Croquets of Meat or Fish      Origin: British
Conynges in Gravey (Rabbits in Gravy)      Origin: England	Crab Fried Rice      Origin: China	Croquette de Marron (Chestnut Croquettes)      Origin: Luxembourg
Coorg Chicken Masala      Origin: India	Cranberry Eggnog Muffins (Cranberry Eggnog Muffins)      Origin: American	Croquettes de Mboa (Cameroonian Croquettes)      Origin: Cameroon
Copycat Duncan Hines White Cake      Origin: American	Cranberry Mincemeat      Origin: British	Croquettes de Pommes de Terre Dauphine (Dauphine Potato Croquettes)      Origin: France
Corn and Chicken Soup      Origin: China	Cranberry Orange Quickbread      Origin: American	Crunchy N'Dizi (Crunchy Bananas)      Origin: Kenya
Corn and Rice Bread      Origin: Angola	Cranberry Sauce      Origin: American	Cuciadate (Italian Fig Rolls)      Origin: Italy
Cornish Black Cake      Origin: England	Cream Cheese Filled Cupcakes      Origin: American	Cucurbitas mode Alexandrino (Alexandrine Melon)      Origin: Roman
Cornish Carrot Cake      Origin: England	Cream of Cheese Soup      Origin: American	Cumberland Sausage      Origin: England
Cornish Chicken Curry      Origin: England	Cream of Mushroom Soup      Origin: Britain	Curau (Fresh Sweetcorn Pudding)      Origin: Brazil
Cornish Clotted Cream Rice Pudding      Origin: England	Cream of Peanut Soup      Origin: Uganda	Curried Baked Cod with Cauliflower and Chickpeas      Origin: Fusion
Cornish Junket      Origin: Britain	Cream of Salsify Soup      Origin: Britain	Curried Baked Hake with Cauliflower and Chickpeas      Origin: South Africa
Cornish Nettle Soup      Origin: England	Creamed Alexanders Root      Origin: Britain	Curried Beef and Squash      Origin: Tanzania
Cornish Pig's Head Pudding      Origin: England	Creamed Ground Elder      Origin: Britain	Curried Beef Gratin      Origin: African Fusion
Cornish Pollack Curry      Origin: England	Creamed Onions      Origin: American	Curried Beef Stew      Origin: South Africa
Cornish Rock Cakes      Origin: England	Creamed Swedes      Origin: Britain	Curried Chestnut Soup      Origin: Britain
Cornish Saffron Cake      Origin: England	Creamed Sweet Potatoes with Carrots and Turnips      Origin: American	Curried Chicken      Origin: Saint Kitts
Cornish Salt Pork      Origin: England	Creamed Turnips      Origin: American	Curried Chicken and Peach Salad      Origin: America
Cornish Sole Curry with Cauliflower Rice      Origin: England	Creamy Chestnut Soup      Origin: France	Curried Corn      Origin: Somalia
Cornish Store Cake      Origin: England	Creamy Lemon Blancmange      Origin: British	Curried Daylilies      Origin: Britain
Cornish Tea Biscuits      Origin: England	Creamy Peanut Toffee      Origin: Britain	Curried Fireweed Shoots      Origin: Canada
Cornish Tea Treat Buns      Origin: England	Creamy Rum Balls      Origin: Australia	Curried Gazelle      Origin: Zambia
Cornish Wine Cake      Origin: England	Crema de Naranja (Orange Cream)      Origin: Spain	Curried Gazelle      Origin: Zambia
Cornulete Vanilate (Romanian Walnut Crescents)      Origin: Romania	Creme de Frango com Amendoim (Cream of Chicken with Peanuts)      Origin: Angola	Curried Green Banana Skin      Origin: India
Cotagrys (Cockatrice)      Origin: England	Crème de Marrons (Chestnut Cream)      Origin: France	Curried Mushrooms and Rice      Origin: Fusion
Country Pork Terrine      Origin: England	Creme of almanndes (Cream of Almonds)      Origin: England	Curried Mutton Stew      Origin: South Africa
Courges avec des arachides (Squash with Peanuts)      Origin: Gabon	Cremes caramel au beurre sale (Salted butter caramel candies)      Origin: France	Curried Noodles      Origin: Kenya
Courgette Charlotte with Veal Sweetbreads and Ceps      Origin: Andorra	Creole Mustard      Origin: Louisiana	Curried Rice      Origin: Fusion
Couscouma      Origin: Comoros	Crevettes à l'Indienne (Prawns in the Indian Style)      Origin: France	Curried Rice with Beef      Origin: Ghana
Couscous de Timbuktu      Origin: Mali	Crispy Crab Wontons      Origin: Fusion	Curried Scallops in Coconut Milk with Stevia      Origin: American
Cowl Bysk (Bisque Broth)      Origin: England	Crispy Tilapia      Origin: American	Curried Spinach with peanut butter      Origin: Burundi
Cozonac (Romanian Sweet Bread)      Origin: Romania	Croatian Nut Meringue and Jam Biscuits      Origin: Croatia	Curried Squash Soup      Origin: Britain
Crâme Glacée au Beurre d'Arachide (Peanut Butter Ice Cream)      Origin: Senegal	Crockpot Cherry Cobbler      Origin: American
Crème de Corossol (Soursop Cream)      Origin: Senegal	Crockpot Chocolate and Amaretto Cheesecake      Origin: America

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