One of the most flavorful white peppers is muntok from the island of Bangka in the East Indies. Pink peppercorns are not pepper at all but rather a dried berry of the Baies rose plant from Madagascar. Imported from France, they are freeze-dried or packed in brine or water and used primarily in nouveau cuisine dishes. Red peppercorns resemble the wild chile pepper, chiltepin, and are the dried form of peppercorns in their red stage. They are usually found in mixtures of variously colored peppercorns.
Red pepper is the ground version of Cayenne and other red chiles.
Brown peppercorns , known as fagara or prickly-ash, are not of the Piper genus but rather are the fruit of shrubs of the various species of Zanthoxylum . They were the only heat in Sichuan cooking before the arrival of chile peppers in the late 1500s. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine using only coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors.