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Alcoholic garlic and chilli extract

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Alcoholic garlic and chilli extract

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Plant vitality Extract Plant-based

Extract

Highly concentrated extraction of the plant material in a solvent (water, alcohol or oil), using a much higher plant-to-solvent ratio than a simple maceration, and often a longer contact time. The result is a very concentrated liquid, meant to keep for a long time and always be used diluted, unlike the other techniques prepared for more immediate use.

Process summary

1) Finely chop or crush the plant material, using a high proportion relative to the solvent (more plant matter than in a standard maceration). 2) Fully cover with the chosen solvent (water, alcohol or oil) in a closed container, opaque or kept in the dark. 3) Let it sit for several weeks, shaking occasionally. 4) Strain, bottle in a sealed container and store cool and dark — always use diluted, never undiluted.

See all preparation methods

 ✅ Authorised (some countries) Bio-inputs in BurundiBio-inputs in ColombiaBio-inputs in Costa RicaBio-inputs in IndonesiaBio-inputs in IndiaBio-inputs in KenyaBio-inputs in South KoreaBio-inputs in MoroccoBio-inputs in PeruBio-inputs in the PhilippinesBio-inputs in RwandaBio-inputs in TanzaniaBio-inputs in UgandaBio-inputs in South SudanBio-inputs in the Congo - KinshasaBio-inputs in Somalia

Maceration of garlic and hot chilli in 90° alcohol, documented on vegetables, flowers and banana in Ecuador.

Application

Application description: Sprayed diluted every 5–7 days according to the source.

Dose: 5–7 ml per litre of water.

Tips

Chilli irritates skin and eyes: gloves and goggles. Keeps up to 6 months in a dark bottle in a cool place. Garlic extract is an EU-approved active substance only within authorised commercial products. Before any use, check your country's regulations: in the EU, a homemade preparation presented for plant-protection use is not authorised.

Preparation process

1. Crush the garlic and chilli in a mortar.
2. Macerate for 7 days in the alcohol.
3. Filter.
4. Store in an airtight jar.

Ingredients

  • Garlic ⓘ — 1.764 oz
  • Hot chili pepper ⓘ — 1.764 oz
  • 90° alcohol ⓘ — 0.264 gal
  • For 1 L: 50 g garlic; 50 g hot chilli; 1 L 90° ethyl alcohol.

Tools and equipment

  • Strainer or filter cloth
  • Dark glass or opaque plastic storage container
  • Mortar or crushing tool

Preparation time

7 days.

Product obtained

Amber tincture with a strong smell.

Source / Reference

IPES, RUAF Foundation and FAO (2010). “Biopreparados para el manejo sostenible de plagas y enfermedades en la agricultura urbana y periurbana”, ¿Cómo hacerlo? series, sheet n.º 16, validated by the Faculty of Agricultural Sciences of the Central University of Ecuador (Pichincha, Ecuador): https://www.fao.org/3/a-as435s.pdf — guide also circulated by Portal Frutícola. Recipe written in our own words.

Recipe written in our own words by biopreparados.es. Copyright and sources

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Contact person

Grégory Prybys
Tel: +33 7 75 76 37 70 — WhatsApp: +54 9 11 2157 0868
Country: Argentina

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Regulatory status

✅ Authorised in Burundi, in Colombia, in Costa Rica, in Indonesia, in India, in Kenya, in South Korea, in Morocco, in Peru, in the Philippines, in Rwanda, in Tanzania, in Uganda, in South Sudan, in the Congo - Kinshasa and in Somalia Bio-inputs in BurundiBio-inputs in ColombiaBio-inputs in Costa RicaBio-inputs in IndonesiaBio-inputs in IndiaBio-inputs in KenyaBio-inputs in South KoreaBio-inputs in MoroccoBio-inputs in PeruBio-inputs in the PhilippinesBio-inputs in RwandaBio-inputs in TanzaniaBio-inputs in UgandaBio-inputs in South SudanBio-inputs in the Congo - KinshasaBio-inputs in Somalia

Bio-inputs in Burundi Authorised bio-preparations: Burundi
Bio-inputs in Colombia Authorised bio-preparations: Colombia
Bio-inputs in Costa Rica Authorised bio-preparations: Costa Rica
Bio-inputs in Indonesia Authorised bio-preparations: Indonesia
Bio-inputs in India Authorised bio-preparations: India
Bio-inputs in Kenya Authorised bio-preparations: Kenya
Bio-inputs in South Korea Authorised bio-preparations: South Korea
Bio-inputs in Morocco Authorised bio-preparations: Morocco
Bio-inputs in Peru Authorised bio-preparations: Peru
Bio-inputs in the Philippines Authorised bio-preparations: Philippines
Bio-inputs in Rwanda Authorised bio-preparations: Rwanda
Bio-inputs in Tanzania Authorised bio-preparations: Tanzania
Bio-inputs in Uganda Authorised bio-preparations: Uganda
Bio-inputs in South Sudan Authorised bio-preparations: South Sudan
Bio-inputs in the Congo - Kinshasa Authorised bio-preparations: Congo - Kinshasa
Bio-inputs in Somalia Authorised bio-preparations: Somalia

In the EU, this preparation is not an approved basic substance: a homemade preparation presented for plant-protection use is not authorised there. Plant preparations and extracts appear on the official lists of inputs permitted in organic farming of: Burundi, Colombia, Costa Rica, Indonesia, India, Kenya, South Korea, Morocco, Peru, Philippines, Rwanda, Tanzania, Uganda, South Sudan, DR Congo, Somalia. Depending on the country, the certification body's approval may be required: see each country's page.

Official texts

What the icons mean: ✅ Authorised ⚠️ Tolerated 🟠 Not prohibited ⛔ Not authorised EU 🔎 Status being verified Full details →

Documentary information, checked on 26/10/2026. Not a substitute for legal advice; regulations may vary from country to country. See the regulations · Substances authorised in Europe

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