Originally Posted by 3timesalady

When pepper is added to a dish, what kind of pepper do you prefer?

All I've ever had (about which I know) is freshly ground black pepper and not freshly ground black pepper; I greatly prefer the former (easy choice, I know).

But in stores, I've seen white, pink, and green peppercorns. Anyone ever try these? In a restaurant (so that we stay on-topic)?

Always been curious of the taste. But not curious enough to try (I am not what one would call an adventurous eater...).