The tree is found in the Mediterranean region from Portugal and Morocco east to the Levant.

Al-Tamimi, the physician (10th century), describing the process, writes that in Syria it was commonly practiced to collect the yellow florets of the spiny broom (Arabic: القندول), spread them upon thickly woven sackcloth laid out in the hot sun, pour over them hulled sesame seeds and cover them with linen sheets, while leaving them until the moisture evaporated.

This process was repeated up to 3 or 4 times, with a fresh batch of florets set out to dry, until at length the pungent flavor of the florets (resembling the taste of vanilla)[3] had been fully imparted to the sesame seeds.

The dried florets were then collected and pressed with the sesame seeds in order to produce a fragrant oil.

The oil was formerly stored in glassware vessels, with just enough space left at the top to be sealed with the florets of the spiny broom.