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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.
As of 2011, the mole is defined by BIPM to be the amount of substance of a system which contains the same number of elementary entities (e.g. atoms, molecules, ions, electrons) as atoms in 0.012 kilograms of carbon-12 (12 C), the isotope of carbon with relative atomic mass 12.he mole may also be used to express the number of atoms, ions, or other elementary entities in a given sample of any substance. The concentration of a solution is commonly expressed by its molarity, defined as the number of moles of the dissolved substance per litre of solution.