A spray made from hot peppers such as habanero, cayenne and others works well as an insect or deer repellent on plants. Organically grown habanero and cayenne can be used fresh or dried to make an organic pepper spray. Habanero pepper (Capsicum chinense) is hardy in U.S. Department of Agriculture plant hardiness zones 10 through 12, and cayenne pepper (Capsicum annuum Longum group) is hardy in USDA zones 9 through 11. The chemical in peppers that repels insects is capsaicin, which gives the peppers their hot, spicy flavor.
Spraying plants once per week with a hot pepper spray repels many insects and other pests.
Put on plastic or rubber gloves, and finely chop the organic hot peppers. Four or five peppers should make about 2 tablespoons of chopped peppers.
Place the chopped peppers in a bucket.
Add 1 gallon of water.
Add six drops of dish soap, which helps the spray stick to leaves.
Leave the bucket overnight.
Stir the mixture in the bucket.
Strain the mixture through a sieve, and discard the chopped pepper residue.
Deer don't like the taste of hot pepper and are discouraged from eating plants sprayed with pepper spray. The strong-tasting residue left by a hot-pepper deer-deterrent spray makes it unsuitable for use on food crops.
Pour 1 gallon of water into a bucket.
Add 5 tablespoons of cayenne powder and 1 tablespoon of olive oil.
Mix the cayenne powder and olive oil into the water.
For more information on making organic pesticides, see "" and "."