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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.
The mole is currently defined as the quantity of entities (elementary particles like atoms or molecules) equal to the number of atoms in 12 grams of carbonâ12. Thus, the current definition of the mole requires that 1000â12 (83â) moles of 12 C has a mass of precisely one kilogram.