biopreparados.es

Marinade of garlic, pepper, and hot chili pepper

ES FR EN IT DE PT TL

Marinade of garlic, pepper, and hot chili pepper

⚠️ Protective equipment required for this preparation

This recipe involves handling products that may be irritating or toxic. Always wear the following equipment:

By

Plant vitality Bio-input
commercialized Maceration

Maceration

Cold extraction by prolonged soaking of the plant material in a liquid (water, oil or alcohol depending on use), without heat. The longer contact time than an infusion extracts compounds that cold water alone would dissolve too slowly.

Process summary

1) Chop or crush the plant material. 2) Fully submerge it in the chosen liquid, in a closed container. 3) Let it sit in a cool, dark place, stirring occasionally, for anywhere from several hours to several days depending on the preparation. 4) Strain and use the resulting liquid.

See all preparation methods

 ✅ Authorised (some countries)

A product with a viscous consistency, a strong, pungent odor, and a color that varies depending on the type of chili pepper used.

Application

When to use: Routinely Occasionally

Application description: Dilute to 10% (1 liter of product in 9 liters of water). Apply as a foliar spray twice a week, preferably in the late afternoon. Do not mix with any other product. Do not ingest.

Dose: 10% dilution (1 L of product + 9 L of water)

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Regulatory status

✅ Authorised in Burundi, in Colombia, in Costa Rica, in France, in Indonesia, in India, in Kenya, in South Korea, in Morocco, in Peru, in the Philippines, in Rwanda, in Tanzania and in Uganda

Authorised bio-preparations: Burundi
Authorised bio-preparations: Colombia
Authorised bio-preparations: Costa Rica
Bio-preparations authorised in France
Authorised bio-preparations: Indonesia
Authorised bio-preparations: India
Authorised bio-preparations: Kenya
Authorised bio-preparations: South Korea
Authorised bio-preparations: Morocco
Authorised bio-preparations: Peru
Authorised bio-preparations: Philippines
Authorised bio-preparations: Rwanda
Authorised bio-preparations: Tanzania
Authorised bio-preparations: Uganda

In France, the edible parts of food plants (garlic, chili peppers, pepper, cinnamon) may be used as natural biostimulants, and the specifications permit extraction using water or food-grade ethanol, as well as maceration. This regulation does not cover any phytosanitary uses: garlic extract is an active ingredient approved in the EU that may only be used in authorized commercial products. In other countries, there is no equivalent harmonized regulation. Its ingredients also 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. Depending on the country, some are only allowed under conditions (certification body approval, maximum doses): see each country's page.

Official texts

Official sources automatically checked on 20/10/2026.

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

Documentary information, checked on 19/10/2026. Not a substitute for legal advice; regulations may vary from country to country. See the regulations · Substances authorised in Europe

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