Agree that white peppercorns run hotter than black, and I like it various items. For example, I have to have white pepper in my Chinese pork and shrimp dumplings. I prefer using white pepper on chicken and pork, just use less than I would the black to get the same amount of heat as the black pepper would provide. I like to grind my white pepper up fresh each time, seems it loses its potency quickly otherwise.
And the Sichuan peppercorn is something else, love that spicy and numbing mala-ness! For me, more is better. If you have never used Sichuan peppercorns, you're in for a treat.