I never use black pepper (or its piperaceae cousins) when cooking, and don't have any in the house. There are so many truly wonderful seasonings available, you just have to experiment to find combinations that you really like. Tarragon was a seasoning I had never tried until a couple of years ago - it's amazing on a steak with just a bit of garlic salt, cayenne, and coriander. (Coriander is also relatively new to my kitchen, and I use it with meats, veggies, and even fruits.) After messing around with "real" seasonings a while, piperaceae just becomes boring - it's got an acrid bite in my mouth, and that's about it.
If you always use piperaceae just because you always have, take the challenge - commit not to using it for at least a month, and instead experiment with other things. Smell each seasoning before you use it, to see if you think it would compliment or compete with what you're cooking - and even put a few together in your hand to see if you like the aroma the mix produces. Add one at a time so you know what each does. I recommend going to a farmer's market where you can get them to measure out seasonings - ask them for a sprinkle just to smell before buying any. At the same time, get gutsy and try some things you think you might not care for - I didn't think I would like tarragon because it smells like black licorice (which I'm not a fan of), but again, the right amount is amazing with steak.