In this continuation of our two-part exploration of spice in the Bloody Mary cocktail, Eric chats with food scientist Sarah Kolk of Silver Spring Foods about the chemistry and sensory biology responsible for our experience of spicy horseradish.

Then, after a super spicy horseradish tasting, we synthesize some of the things we've learned about chemesthesis, benign masochism, and how spice operates like the "motor" of the Bloody Mary cocktail, helping to propel you out of your hangover.