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Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red/colorado, yellow, green, almendrado, de olla, huaxmole and pipiÃ¡n. Generally, a mole sauce contains a fruit, chili pepper, nut and such spices as black pepper, cinnamon, cumin, and chocolate.
A mole is defined as the number of atoms in exactly 12 grams of C (carbon twelve). The number is called Avogadro's Number. In the above definition, 12 is the mass number of carbon.So, one mole of carbon atoms has a mass of 12 grams. The relative atomic mass, which can be written as Ar or RAM, is the number just above the element in the periodic table (have a look, and check that carbon is 12). mole is defined as the number of atoms in exactly 12 grams of C (carbon twelve). The number is called Avogadro's Number. In the above definition, 12 is the mass number of carbon.