The salt thread got me thinking about pepper. We typically have telicherry black pepper corns, white pepper corns, and a 3-5 pepper mix.

What do you prefer, and what do you use different peppers for?

Which black peppercorns and why?

We have several grinders going at any given time, generally each housing a different pepper corn type, rather than for their specific grinding properties, although I tend to keep black pepper in a Vic Firth grinder that will give me an even grind that's coarser than a couple of our other ones.

Talk to me.