CINNAMON LEAVES

Cinnamon leaves give a spicy, aromatic impression with a distinctly clove-like side. They should not be imagined simply as a gentler version of cinnamon bark: the leaf oil has its own character, with woody nuances and less of the bark’s sweet, full-bodied effect. This makes the plant part a useful detail when comparing fragrance descriptions.

For Cinnamomum verum, also known as Cinnamomum zeylanicum, distilled leaf oil is rich in eugenol, an important contributor to that clove-like profile. Robertet offers a Sri Lankan material made by steam distillation of the leaves followed by decolourisation. Other preparations may differ. A cinnamon-leaf note signals this leafy spice reference, while the finished perfume determines its prominence and does not necessarily contain that particular natural oil.