Supermarkets sell peppercorns with or without little grinders built into the tops of the jars, or as white and black pepper already finely ground.
poivre blanc: white pepper
poivre cinq baies (or 5 baies): black, white, green, pink and piment de la Jamaïque peppercorns, usually pre-crushed, although you can find it with the little mill on top of the bottle
poivre concassé: crushed peppercorns for grilled meats
poivre en grains: whole peppercorns
poivre moulu: ground pepper
poivre noir: black pepper
poivre rose (also known as baie roses): the ‘false’ pink pepper from Brazil, usually sold as berries, popular on salmon and foie gras
poivre sichuan (or baie de sichuan): Szechuan peppercorns (more and more available these days, even in the supermarkets).
poivre vert: green peppercorns (the soft, underripe berry that is usually preserved in brine). Less pungent than black or white pepper, most green peppercorns are destined to become creamy sauce au poivre for steaks.
Image by Gisela Francisco