Cinnamon leaf gives the feeling of warmth with spicy top notes that are also fresh and fruity. Probably that's why it is so popular in candy. As it dries out on the skin it becomes more powdery, diffusive, and less pungent.

We don't see these trees often in North America but they grow wild in the tropics. In Sri Lanka I've seen them as tall as 50 feet high, with strong branches and thick bark. The shiny, leathery leaves smell when you crush them. We found the best oil in Madagascar. It does not have the harsh aroma of all the other oils we tried. So we set up an eco-friendly farmer who collects the leaves, does his own small-scale distillation and does not destroy the tree.

You have to be careful whom you source it from because it is often diluted with the less expensive cinnamon and even clove oil. Sticks of cinnamon and oils used in cooking come from the bark and this should not be used on the skin.

Some perfumers prefer the oil from the bark. We only use oil from the leaves. Leaf oil is relatively non-toxic but can be an irritant to the mucous membranes. We use it sparingly in natural perfumes because it's so powerful and tenacious and has such a strong association with baking and potpourri. Although you may love the smell of cinnamon buns you probably don't want to smell like one.

It is often used in woody-oriental types of perfumes. I've used it spice up blends with Peru balsam, bergamot, geranium, jasmine, lime, neroli, orange, patchouli, rose, and sandalwood.