gainer said:
Check out the Kosher salt. Kosher does not always mean chemically pure.
Kosher never means chemically pure but of consistence with the interpretation of kashruth as "fit for consumption" within the Jewish code of law. Kosher does not even mean the same thing to everyone, even orthodox adherents and there are nearly as many schools of thought as Jews. Much on the market called "Kosher" is not even kosher by even the most liberal Heschers or certifying bodies--- "Kosher" is not a protected word, only trademarks like O-U, so the USPTO, WIPO or any other body can't help one before the courts (and who given that there are is hierarchy only some political leaders such as the Chief Rabbi in some countries) stop someone from calling their bacon kosher

There is, of course, the Beth Din or Jewish Courts but one is only under its jurisdiction if one considers oneself under their jurisdiction...
It could be a natural product with some chemical impurities that are not considered food impurities.
What is called "Kosher salt" in the United States is hardly a "kosher" salt as all salt is Kosher--- for that matter is irrevelevant--- but is a common name for a form of salt (large crystal) used in the process for the kosherization of meats (the pragmatic removal of traces of blood since the consumption of blood is forbidden by Halacha or Jewish law).
Chemical or food impurities, btw., are irrevelant as long as one does not know of them. (information threshold).... But as soon as one ....