Cinnamon leaf essential oil is distilled from the leaves of the cinnamon tree, an evergreen in the laurel family traditionally grown in Sri Lanka, India and parts of Madagascar. Unlike cinnamon bark oil, which is taken from the inner bark, this oil is obtained from the foliage - the mature leaves are harvested, dried, then gently steam‑distilled to capture their warm, spicy aroma.

During steam distillation, heated water vapour passes through the dried leaves, releasing their aromatic compounds. As the vapour cools and condenses, the essential oil naturally separates from the water and is collected in small quantities. The result is a deep, clove‑like, spicy oil that is softer and less characteristically cinnamon than cinnamon bark oil, making it more versatile.

Chemically, cinnamon leaf oil is rich in eugenol, a phenolic compound also found in clove. This gives the oil its characteristic warm, slightly medicinal spice note and contributes to its traditional use as an antiseptic and comforting oil in winter blends. Cinnamon has been valued for thousands of years in trade, ritual and medicine, and was once considered more precious than gold in some cultures.