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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.
Etymology: L, molecula, small mass. the standard unit used to measure the amount of a substance. A mole of a substance is the amount containing the same number of elementary particles as there are atoms in 12 g of carbon 12, typically 6.02 Ã 1023 particles. This number is called Avogadro's number. Also spelled mol.