Black Peppercorns are actually the immature seeds of the Piper nigrum vine, native to India. The main producers today are India, Malaysia, Indonesia and Brazil. The vines take 7-8 years to reach maturity, after which they produce hundreds of flower spikes which each will bear a cluster of about 50 berries. The berries are picked before they are ripe, in spring and summer. 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.