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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 simply a unit of measurement. Units are invented when existing units are inadequate. Chemical reactions often take place at levels where using grams wouldn't make sense, yet using absolute numbers of atoms/molecules/ions would be confusing, too. Like all units, a mole has to be based on something reproducible. 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 6.02x1023. A mole of carbon atoms is 6.02x1023 carbon atoms.