The essential oil of cinnamon leaf obtained by the steam distillation of the leaves of Cinnamon zeylanicum Nees (Laureaceae family), is available commercial and is imported direct from Sri Lanka, the Seychelles, the Malagasy Republic, and other regions. It differs considerably from cinnamon bark oil, as its main constituent is eugenol, hence the aroma is that of clove rather than cinnamon. It is a reddish-brown to dark brown liquid with characteristic spicy odour, reminiscent of clove buds.

The principal constituents of cinnamon leaf are eugenol (80-96%), eugenol acetate, cinnamaldehyde (3%), benzyl benzoate, linalool, and safrol, among others.

The oil is used as such or as a source of high-grade eugenol.