Do you keep just black peppercorns on hand or do you find it's useful to have others as well that you use regularly?
Black pepper (tellicherry here too) in the grinder. Sichuan and white go in the mortar and pestle. Crushed red pepper flakes and various dried chile powders (cayenne, aleppo, urfa biber, etc.) to mix it up as appropriate.
I have Tellicherry peppercorns in my main grinder. I have a smaller grinder with white peppercorns and also a stash of szechuan peppercorns which I tend to grind as needed.
I also have my beloved Red and Black pepper mix from Penzeys that I use about daily.
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