Black, white, pink and green peppercorns - which should be used and when?

In my version here, green peppercorns are used.

Sprinkle the breast on both sides with salt and the green peppercorns.

Remove from heat and stir in the cream and green peppercorns.

Another less than stellar selection was the rare duck breast sparked by green peppercorns.

Steak Diane also made a good showing with its green peppercorns and brandy-cream sauce.

The combination of salmon and cream sauce is much more common, but have you ever had it with green peppercorns?

That was true as well of the chicken and of swordfish with green peppercorns scattered over it.

The combination needed more than green peppercorns to bring it together.

Or blend your own mix of white, black, pink and green peppercorns.