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There's a problem here, and I suspect with other chili articles, that the heat rating is based on what is most commonly available in the store. Ripened red poblanos are three, four or five times as hot as the unripe green ones. The heat ratings need to say which maturity is being rated. 98.210.208.107 (talk) 18:52, 30 March 2011 (UTC)[reply]
Good point, though it's difficult finding a clear source. I added two references for the current 1000-1500 scoville rating, one of which specifies "poblano verde" rather than just "poblano", and while I'd assume they just mean a green poblano, perhaps they meant a variety called poblano verde; as an English-language source (Nature magazine), you'd think they'd just say "poblano (green)" or something if they just meant a green poblano. At least the article text explains the heat variability. Agyle (talk) 23:11, 29 June 2014 (UTC)[reply]
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