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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 the quantity of anything that has the same number of particles found in 12.000 grams of carbon-12. That number of particles is Avogadro's Number, which is roughly 6.02x10 23. A mole of carbon atoms is 6.02x10 23 carbon atoms. A mole of chemistry teachers is 6.02x10 23 chemistry teachers. It's a lot easier to write the word 'mole' than to write '6.02x10 23 ' anytime you want to refer to a large number of things! Basically, that's why this particular unit was invented.