Here's a good blog with a lot of info on peppercorns:
https://www.spicesinc.com/p-4817-spice-cabinet-101-peppercorns.aspx
My usual black pepper is the
Tellicherry the strongest, and only a little more expensive than the
Malibar and
Lampong, all of which are good. In more recent years, Cambodia got back into the peppercorn market - they used to be a major producer, before the war destroyed all of their trees, but they replanted, and there is a
Kampot black pepper available now, though the price has almost tripled since I bought it about 15 years ago - almost $60, compared to $21! The flavor is more floral, and I now use it sparingly, as a garnish, keeping most of in in the freezer, until the price comes down. The
Red Peppercorns are even more expensive - I got a sampling of them one time, and was not impressed; I wouldn't buy them at the tellicherry price!
I use white pepper a lot in Thai food, and my favorite, I discovered years ago from Pennzey's, is
Sarawak. This is a bright white pepper (compared to the usual white peppercorns), with a cleaner smell and taste, which is the result of soaking the mature peppercorns in flowing water, before de-hulling them. Not available everywhere, and a little more expensive, but worth it, IMO.