Source: http://www.bulkpeppercorns.com/

PEPPERCORNS: Piper nigrum: The peppercorn plant belongs to the piperaceae plant family. It is a woody evergreen vine that grows up to 11 yards tall and has dark green, broad, somewhat oval shaped leaves. It uses aerial roots to help it cling to, and climb trees. Peppercorn plants have small white flowers that bloom in clusters of up to 150 florets and hang down in a spike. These flowers then ripen into the little berries that we know as peppercorns. It takes several years for a young plant to flower and begin to produce fruit (the peppercorns). Since peppercorn plants prefer a hot, humid, tropical environment, they are mostly produced in India, although they are also produced in Indonesia, and Brazil. Black pepper often takes on the name of the region where it was produced, or the port it was exported from. Malabar, Tellicherry, Singapore, Bangkok, Sarawak, and Belém are common examples of this. Three different kinds of peppercorns are produced by Piper nigrum: Black, white, and green.

White: These peppercorns have a slightly hotter flavor and help keep light colored dishes and sauces ascetically appealing. White peppercorns have an unique aroma that is not only hot, but slightly musky. They are the preferred pepper in much of the world. White pepper actually comes from the same species of plant as black peppercorns, but has been allowed to fully ripen and have had the black outer husk removed. See Piper nigrum above.

These peppercorns go especially well in sauces, on light colored meats such as fish, and even in mashed potatoes.

Green: These peppercorns have a clean, sharp, but somewhat milder, fruity, or "green flavor". Green peppercorns are actually immature black peppercorns that have been picked from the peppercorn plant while still green and not fully ripe. They are then steamed and quickly dehydrated. See Piper nigrum above.

These dehydrated green peppercorns go especially well with very fresh or fruity tasting foods. They have a uniform light green color with the characteristic aroma and pungent flavor of fresh green pepper. Green peppercorns have important roles in French and Creole cooking. Try them ground on salads, steamed vegetables, in salsas, and sauces.

Pink: These rare and sometimes hard to find peppercorns come from France's Reunion Island off the Madagascar coast in the Indian Ocean. They have a fruity, slightly tart flavor, which goes especially well in fruit sauces, vinaigrettes, and desserts. The flavor reminds me of a mixture of a mild citrus zest and sweet berries. Pink peppercorns have a rich pink color that adds a nice touch of color to foods.

These are not true "peppercorns", but a similar tasting berry of the Baies Rose Plant, or Peppertree (Schinus molle) that is a native of South America. The Baies Rose plant is a small tree that has numerous compound leaves with slender, symmetric, leaflets on each side of the leaf. And like its cousin the mango (Anacardiaceae family), this plant can also cause allergies. Pink peppercorns have a delicate, fragrant, sweet, and spicy flavor. These rare little "berries" also add a dash of color to your culinary creations! Pink peppercorns are an ingredient in some Chilean wines and have numerous medical properties.

Schinus terebinthifolius also called the Brazilian peppertree is a closely related species whose berries are also sold as pink peppercorns in some areas. This pink pepper plant, like Sch. molle, is also a small tree when fully grown. The biggest difference between it and Sch. molle are their compound leaves. The Leaves of Sch. terebinthifolius have fewer leaflets and they are more stubby and rounded. This plant has an appearance similar to that of holly and is sometimes used as a substitute for it. Schinus terebinthifolius grows wildly in only a couple parts of the United States and its berries are almost identical to that of its close relative Schinus molle.