For your enjoyment, I offer the following mixture. We have worked on and off in southern India since the early '80s, and have always appreciated the use of local black pepper in southern Indian cooking. A bit different, try this instead of your table pepper.
3:1:1 black pepper, Szechwan pepper corns, Grains of Paradise....dry toast and grind. We really enjoy this mix on a piece of seared tuna or on a light pasta.
Fred and Melinda Rickson Tucson