Tellicherry pepper also comes from the Malabar coast, but is larger and milder. Many people consider it the best for using whole or grinding fresh in a peppermill. Lampong pepper is grown on an Indonesian island - these are small but very pungent peppercorns, even stronger than Malabar. Sarawak pepper comes from the Malaysian island of Borneo. The peppercorns are small, dark-brown in color and have a milder flavor.
Brazilian pepper is relatively new to the world market.
It is mellow, mild and often used in blends. White Peppercorns are from the same plant as black peppercorns, but the fruits are harvested after they've fully ripened on the vine. They're soaked in water to soften the skin, which is then rubbed off and they are sun-dried for a few days until they whiten. White pepper is often considered hotter than black pepper, and does not have the complexity and pungent flavor for which the skin is responsible. It's used where the dark flecks of black pepper would be aesthetically displeasing, and is actually preferred by some Eastern cuisines.