Reactive PublishingHeat Theory is a precision guide to understanding chili heat not as brute force, but as structure, balance, and design.Rather than chasing higher Scoville numbers, this book breaks heat down into its underlying systems, how capsaicin behaves on the palate, how fat, acid, sugar, salt, and fermentation reshape perception, and why some sauces feel aggressive while others feel smooth, rounded, and addictive. Heat is treated as an architectural element, something built intentionally layer by layer, not something dumped in at the end.You'll explore the chemistry and sensory mechanics behind chili varieties, fresh vs dried peppers, and fermented heat, learning how different compounds interact over time and temperature. The book explains why certain peppers bloom late, why others hit immediately and vanish, and how to control burn length, intensity, and finish with professional-level precision.Designed for serious cooks, sauce makers, and fermentation-focused producers, Heat Theory connects culinary practice with food science, covering capsaicin solubility, emulsification, pH control, fermentation dynamics, and flavor harmonics. Real-world frameworks replace recipes, giving you transferable mental models you can apply to any cuisine, sauce style, or heat-driven product.This is a book about restraint, intention, and mastery. Heat becomes a tool for elegance rather than intimidation, transforming chili from a blunt weapon into a finely tuned instrument of flavor.