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: American Pale Pacific Gem SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Simple Cyser '12
Primary: Red X Weimea SMaSH
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider, Simple Cyser
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej