Mole sauce is a type of sauce used in Mexican cuisine that is made up of a variety of ingredients, including fruits, nuts, chili peppers, and spices like black pepper, cinnamon, or cumin). The word "mole" comes from the Nahuatl word "molli," which means "sauce". Mole sauce is a complex sauce with many varieties, and its ingredients vary according to the individual sauce and who is making it. In general, moles mix ingredients from five different categories: chiles (at least two different types); sour (tomatoes or tomatillos); sweet (dried fruits or sugar); spices; and thickeners (bread, nuts or seeds). Once the paste is formed, it’s mixed with water or broth, and then simmered for hours until it’s thick. Mole sauce is traditionally used as a dressing for meats, and it is poured over poached or roasted meats rather than being the base of a stew. However, it can also be used for many other purposes, and Mexican cooks add it to a variety of traditional dishes, depending on the type of mole they are using. The taste of mole sauce is complex and varies greatly from place to place and recipe to recipe.