I saw a video of cracked peppercorns where the cook was cracking them with the bottom of a pan. Coarse grounded is obviously done by grinding coarsly.
Assuming both are done freshly what is the difference between the two? It seems the only difference is how they have been broken? Are there any implications for taste, digestion, aesthetics, why did the cook/why would you use cracked black peppercorns over coarse grounded ones?