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  <title>The Science of Heat — Chilination</title>
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    <div class="loader__tag">The Science of Heat</div>
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      <div class="section-tag">BIOCHEMISTRY OF BURN</div>
      <h1 class="section-title">The Science<br><span class="accent">of Heat</span></h1>
      <p class="section-sub">Why capsaicin doesn't just burn — it <em>transforms</em> your relationship with flavor.</p>
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      <div class="section-tag">SCOVILLE HEAT UNITS</div>
      <h2 class="section-title reveal">Heat, <span class="accent">Calibrated</span></h2>
      <p class="section-sub reveal reveal-delay-1" style="margin-bottom:3rem">The Scoville Scale measures the concentration of capsaicinoids in chili peppers. Each Chilination variant is engineered to deliver a precise, repeatable heat profile.</p>
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          <div class="section-tag">NEUROSCIENCE</div>
          <h2 class="section-title reveal">The TRPV1<br><span class="accent">Mechanism</span></h2>
          <p class="reveal reveal-delay-1">Capsaicin triggers TRPV1 (Transient Receptor Potential Vanilloid 1) — the same ion channel activated by genuine heat above 43°C. Your nervous system literally interprets chili as temperature.</p>
          <p class="reveal reveal-delay-2" style="margin-top:1.2rem">But here's the insight: repeated TRPV1 activation <strong>desensitizes</strong> the receptor, creating the chili lover's tolerance — and unlocking a world of flavor compounds previously masked by pain.</p>
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        <div class="section-tag">THE PROCESS</div>
        <h2 class="section-title reveal">Cold-Pressed<br><span class="accent">Perfection</span></h2>
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          <div class="process-step__num">01</div>
          <h3>Single-Source Harvest</h3>
          <p>Kenyan bird's eye chilies harvested at peak ripeness from small-scale highland farms. GPS-tagged for traceability.</p>
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          <div class="process-step__num">02</div>
          <h3>Sub-60°C Infusion</h3>
          <p>Oil infused at below 60°C to preserve volatile aromatic compounds destroyed by conventional high-heat processing.</p>
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          <div class="process-step__num">03</div>
          <h3>Capsaicin Extraction</h3>
          <p>Active capsaicinoids extracted via lipid infusion — the most bioavailable format for maximum flavor impact.</p>
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          <div class="process-step__num">04</div>
          <h3>Batch Testing</h3>
          <p>Every batch Scoville-tested and organoleptic-reviewed before bottling. Consistency is non-negotiable.</p>
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