Crude extracts of curcuminoids and essential oil of Curcuma longa varieties Kasur, Faisalabad and Bannu were studied for their antibacterial activity against 4 bacterial strains viz., Bacillus subtilis, Bacillus macerans, Bacillus licheniformis and Azotobacter using agar well diffusion method. Solvents used to determine antibacterial activity were ethanol and methanol. Ethanol was used for the extraction of curcuminoids. Essential oil was extracted by hydrodistillation and diluted in methanol by serial dilution method. Both Curcuminoids and oil showed zone of inhibition against all tested strains of bacteria. Among all the three turmeric varieties, Kasur variety had the most inhibitory effect on the growth of all bacterial strains tested as compared to Faisalabad and Bannu varieties. Among all the bacterial strains B. subtilis was the most sensitive to turmeric extracts of curcuminoids and oil. The MIC value for different strains and varieties ranged from 3.0 to 20.6 mm in diameter.