I just obtained these two varieties of black peppercorns. The one on the left is described as having the “aroma of pepper, pine, and lemons” with “cooling menthol feeling offset by peppery heat and a bright citrus-like sweetness”. The one on the right is described as having “a sweet taste in the first second only, followed by intensive pungency which does not last, but gives way to a strange sensation of numbness”.
After tasting them both, I decided on a blend of two parts Comet’s Tail to one part Tasmanian. The balance between the two is really nice. It is mind-blowing how much richer and more complex the aromas and flavors are than regular black pepper from the spice shelf at your supermarket.