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A windmill was painted to match the colours of Mr Urdd, a beloved children's character for a eisteddfod festival back in May on Yns Môn. It was only supposed to be temporary, but now the owner and locals want to keep it painted white/red/green.

But the local authorities say no, it's a historical monument, and back to white, it must go.

So who's right? I personally can't see the harm in keeping it stripped if it makes people happy.

I personally use white, black and green pepper for dishes. Pink pepper doesn't fit to anything and if I want something with chilly I use Tabasco.

Black pepper is generally most common here. It's spicy and heavy in aroma. It's harvested green and dried in sun, oxidation and light makes it black.

Green pepper is same sort as black pepper but dehydrated in different way. Mostly in vacuum drier or freeze drying this prevents oxidation, It's more spicy and has more delicate aroma.

White pepper is the same plant as green and black pepper but harvested as ripe fruit and dried. It's less spicy but offers some dried ginger like aroma. It's used mostly for sausages. Fine meat sausage line Vienna sausage use often white pepper instead of black.

Pink pepper corns is different plant type, it's spicy but has very fruity aroma compared with rose hip.
What pepper do you use most often?