Spelt is just one kind of wheat: Triticum Spelta. It's some sort of a ancient variety, which hasn't been genetically selected as other varieties that were more productive per surface unit. That made those other species being more cultivated, and evolved in being more productive, easier to husk off, or easier to make bread dough with them. It has survived till today in some areas the altitude of climate was too harsh for the other selected species.
That sense of "not evolutioned" is what gives spelt its characteristics of taste, not having the gluten we expect for making bread nowadays (or the quality of the gluten we expect), being less alergenic than other wheats (but it still is alergenic to celiacs, as it does have gluten), or being more naturally resistant to plagues.
The reasons for its price are fashion/diet/novelty, the fact it is less productive (less volume or mass per cultivated area), or the need of machines to remove the husk (in selected "modern" wheat it is easier to fall off).
If you find no difference, I'd recommend to eat just organic plain wheat.