Abstract: Hyptis spicigera seed oil was characterized using GC-MS and UV-VIS spectrometry for its fatty acid composition, tocopherol content and physicochemical properties. The oil content was 21% while unsaturated fatty acids were linoleic acid (71.85%) and Palmitic acid (16.06%) as predominant fatty acids. Tocopherol content was 186.15 mg mL-1 while Vitamin A was absent. This study showed potentials of Hyptis spicigera seed oil to have high oxidative stability which could be suitable for food and beverage as well as other industrial applications while the tocopherol content could improve human health.