I generally use local wildflower honey...the apple is what really should stand out anyway...
Regarding the "pepper honey," I assume you mean honey from the Brazilian Pepper Tree...I have tasted this honey, and it is a nice honey...while it's not something that I might choose to make a pure varietal mead with, I'd think it would make a great cyser.
You will find mixed opinions on buckwheat mead...I personally like the taste of the honey, but have yet to try a mead made with it...
Packaged: Dark Munich Citra SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej