Which of the following is an example of a seed/bean botanical?

Cardamom is indeed an example of a seed/bean botanical. It comes from the seed pods of the Elettaria cardamomum plant, which belongs to the ginger family. The seeds found within the pods are the flavorful part used in cooking and beverages.

The significance of labeling it as a seed/bean botanical lies in its role in flavor and aroma profiles across various culinary traditions. The essential oils and compounds extracted from cardamom seeds impart distinct spicy and aromatic qualities that are valued in both savory and sweet dishes.

In contrast, the other options represent different types of botanicals: Angelica is typically categorized as a root botanical, often used for its aromatic properties and in the production of spirits. Cassia, a spice related to cinnamon, is also derived from the bark of a tree rather than from seeds. Mint refers to a group of herbs known for their aromatic leaves, which are widely used in cooking and teas. Understanding these categories helps in identifying how each botanical contributes to culinary uses and flavor profiles.