high amounts of chilli do catch ,
but,
the bait blows very quickly ,

Capsicum won't effect digestion in carp....either way...

High levels of chilli.. baits blowing... depends on pH of the water.. and what other Acidic/Alkaline ingredients you use... same regards 'flavours'...

Twitching or burning ringpieces are not the result of chilli overload in carp...

We are going down the attractor route again with a different slant...

Best source of garlic oil I've found is Hofels Original Garlic Pearles...good concentration of garlic on a soya oil base...squeeze the pearles and add the garlic oil at 5ml per six egg mix in any base mix...

You can also add further attractors to the pearles oil, with past favourites being Richworth Blue Cheese at 3ml or Liver Extract added as powder to the base mix....

I have caught 100's of carp on Garlic/ Blue Cheese or liver...

These attractors were originally developed by Tim Paisley who passed them onto others...

Paul, have you tried the Minced Garlic found in Indian supermarkets... superior to any oil...

The tandoori powder is the one to start with,as it contains 5 different spices and is a good base to work from.

Ground Corinader,Ground cumin,smoked paprika,tumeric,chilli powder,good pinch of saxa.

j.

I actually have the only source of the best garlic oil available I believe from anywhere...Its in liquid form that disperses much better in the mix and comes directly from scotland. Results speak for themselves, and they certainly have over the past 5 or so years from first sourcing this particular product...It is...the Bollox.
I believe there to be nothing better available today...nuff said!

Billy,

Dispersion and solubility are the key but oils do neither, are you sure you don't have a product that is water based... I have used a highland product that is very effective.... maybe the same one... however, Rajah garlic paste is a cheaper and nearly as effective product...

On a different note... anyone care to stick heir head above the parapet and offer a suggestion as to why Garlic or any other 'erb 'n' spice' works???

Sure I read somewhere years ago that capsaicin in chillis mimicked a food signal but can't remember which one, possibly aminos?

I'm sure there would also be some localised pH effect on the water, possibly from alkaloids within the plant tissues the spices are derived from (thinking fenugreek here with the alkaloids as many members of the pea family contain them).

Nothing will mimic amino signals.... the receptors are too specific, however, pH differentials are worth looking into... one reason why solubility is a major factor.. and oils are not really attractors...