Can I use food/spices to colour my cosmetics instead of iron oxides?

Please, please, please do not. The thought is tempting, but it’s not a great idea, and possibly even a bad one. Remember, just because something is edible doesn’t mean you should be spreading it on your face! Here’s a few reasons:

  • Kitchen spices are not approved colourants for cosmetics, and they are not approved for a reason (the exceptions being annatto and caramel)! They can irritate (cinnamon, ginger, nutmeg, cloves, paprika, cayenne, etc.) and stain (paprika, turmeric, cayenne, etc.) the skin and mucous membranes.
  • The particle size may be large enough to irritate the skin and feel scrubby—not something you want in a cosmetic!
  • Colours of spices and foods vary from batch to batch and between suppliers; sometimes greatly. This doesn’t matter in food, but it does mean you may never be able to re-create that shade of foundation.
  • Spices aren’t typically very potent colourants, meaning you’ll need to use quite a lot more than you’d use of oxides, which is likely to throw off the entire balance of the formula.
  • The final product will smell, and probably not like something you want your face smelling like (cinnamon + turmeric + paprika = curry, I guess?)
  • Fresh foods will spoil in a day or two and drag your product along with it.

Posted in: Makeup & Cosmetics

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