Karen Murrell Lipsticks: Deliciously Pigmented and Made from Natural Ingredients

With ingredients including avocado, evening primrose oils, candelilla, cinnamon and sweet orange, Karen Murrell's ingredient lists could almost slot into a recipe on this very site.
As discerning foodies, we all put a lot of thought into what goes into our food so it stands to reason that we should be just as concerned about what goes into our lipsticks. So we are over the moon to find that a brand that produces some of the most gorgeous berry pinks, paprika reds and caramel golden shades, is also ideal in terms of the ingredients and practices they use.
Every Karen Murrell shade is made from natural and nourishing ingredients that make them creamy and smooth to apply including avocado oil to nourish and hydrate, evening primrose oil rich in omega-6 to soothe and moisturise, cinnamon to plump the lips and carnauba wax, providing long lasting colour. Karen Murrell Natural Lipsticks are proudly Cruelty Free, contain No Coal Tar, No Carmine, No Mineral Oils, No Triclosan, No BBP’s and No Parabens. 
Karen Murrell's 'Violet Mousse' shade
Violet Mousse is the perfect take on ‘your lips but better’. Famed by Karen Murrell herself as the ‘little black dress’ of lipsticks, consider this refined natural shade to be your ultimate everyday go-to and the perfect lipstick colour to beautifully suit all complexions.
Explore the collection at karenmurrell.com to see the gorgeous collection for yourself.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

