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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 amount of pure substance containing the same number of chemical units as there are atoms in exactly 12 grams of carbon 12 i e 6 023 x 10 23 this involves the acceptance of two dictates the scale of atomic masses and the magnitude of the gram mole is the amount of pure substance containing the same number of chemical units as there are atoms in exactly 12 grams of carbon 12 i e 6 023 x 10 23 this involves the acceptance of two dictates the scale of atomic masses and the magnitude of the gram