Many thanks to Chef Scott Conant, via Food & Wine Magazine’s Facebook event this afternoon:

http://www.facebook.com/foodandwine/posts/171010552939423

TARA MAYBERRY: Chef, what are the key spices in Sicilian spice?
SCOTT CONANT:  Tara, the spices I use are a little fennel seed, Paprika, cayenne pepper, orange zest, a touch of smoked paprika and oregano. toast them a bit and then grind them together in a spice grinder. ….I don’t think you’ll ever find that in Sicily, but it tastes like you should.