Using tea ball infuser for spices in phở

As you may know from my chicken phở recipe, I use a tea ball infuser for the spices.
One problem with using a tea ball infuser is that if I have a large amount of spices, it’s challenging to close one half of the ball over the other without spilling some spices since one side has to be flipped over to the other side to close.
Doing so inevitably spills some spices, especially the “smaller” spices like cloves, anise seeds, and coriander seeds.
I came up with a way to minimize spillage.
By having the star anise pieces all on one side and flipping that side over to close the ball:

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I can minimize the spillage since the star anise pieces are larger and less likely to fall out. E.g. in the above picture, I’d be flipping the right side over to the left side to close the ball. (You can also see the twine that I used to tie the tea ball to the stock pot’s handle for quick retrieval.)